Side Pannel
Turkey (or Chicken) and Dumpling Soup
Turkey (or Chicken) and Dumpling Soup
- Recipe Submitted by Cobb on 11/29/2014
Category: Healthy Recipes, Soups
Ingredients List
- ~~ FOR THE DUMPLINGS ~~
- 1 1/2 cups (191 grams) all-purpose flour (GF flour can be used”¦yay!)
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vegetable shortening
- 1/2 cup (125 ml) ice water (or cold broth)
- ~~ FOR THE SOUP ~~
- 1/2 cup (1 stick or 113 grams) unsalted butter, or margarine
- 1/2 of a medium onion, finely diced or minced
- 3 large carrots, peeled and sliced
- 2 large celery stalks, cleaned and sliced
- 1 teaspoon dried thyme
- 2 to 3 cloves of garlic, minced (or 3/4 teaspoon of garlic powder)
- 1/2 cup (64 grams) all-purpose flour (GF flour can be used)
- 8 cups (2 quarts or 1 Liter) chicken broth (veggie broth, for vegan)
- 2 whole bay leaves
- 1 1/2 to 2 pounds chicken or turkey breast (double check all of your poultry to be sure it”™s gluten free), cut into bite sized pieces (or vegan chicken/turkey substitute)
Directions
To make the dumplings: In a large bowl, combine the flour, baking soda, and salt. Using a fork, cut the shortening into the flour mixture until combined. Add the ice water and stir until a shaggy dough forms.
Knead the dough by hand until a smooth balls forms. Flatten the ball into a small disc, wrap in plastic wrap, and chill for two hours in the refrigerator (or 30 minutes in the freezer).
Once chilled, remove the dough and roll it out on a lightly floured surface. The dough shouldn”™t be thicker than 1/4-inch. Cut the dough into dumplings that are about a 1/2-inch wide by 2-inches long; set aside.
To make the soup: In a large stock pot set over medium high heat, melt the butter. Stir in the onion and veggies. Reduce the heat to medium, and cook the veggies, stirring occasionally, until fork tender, about 7 minutes.
Stir in the thyme and garlic, and cook until fragrant, about 30 seconds. Add the flour and stir to coat all of the veggies.
Increase the heat to medium high and slowly add one cup of chicken broth, stirring to form a paste with the flour. Repeat this step with a second cup of broth. Add the remaining broth, stirring constantly to prevent lumps. Add the bay leaves, reduce heat to medium, and simmer for 10 minutes, stirring occasionally.
Stir in the chicken or turkey. If using raw meat, cook over medium heat for 10 minutes. Otherwise, bring the soup to a boil. Drop handfuls of the dumplings into the soup, stirring to prevent them from sticking to each other. Reduce heat to medium, and cook for 10 to 20 minutes, depending on the thickness of the dumplings. The soup is ready when the dumplings are no longer gummy inside.
Knead the dough by hand until a smooth balls forms. Flatten the ball into a small disc, wrap in plastic wrap, and chill for two hours in the refrigerator (or 30 minutes in the freezer).
Once chilled, remove the dough and roll it out on a lightly floured surface. The dough shouldn”™t be thicker than 1/4-inch. Cut the dough into dumplings that are about a 1/2-inch wide by 2-inches long; set aside.
To make the soup: In a large stock pot set over medium high heat, melt the butter. Stir in the onion and veggies. Reduce the heat to medium, and cook the veggies, stirring occasionally, until fork tender, about 7 minutes.
Stir in the thyme and garlic, and cook until fragrant, about 30 seconds. Add the flour and stir to coat all of the veggies.
Increase the heat to medium high and slowly add one cup of chicken broth, stirring to form a paste with the flour. Repeat this step with a second cup of broth. Add the remaining broth, stirring constantly to prevent lumps. Add the bay leaves, reduce heat to medium, and simmer for 10 minutes, stirring occasionally.
Stir in the chicken or turkey. If using raw meat, cook over medium heat for 10 minutes. Otherwise, bring the soup to a boil. Drop handfuls of the dumplings into the soup, stirring to prevent them from sticking to each other. Reduce heat to medium, and cook for 10 to 20 minutes, depending on the thickness of the dumplings. The soup is ready when the dumplings are no longer gummy inside.
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